Serves 6. Recipe is from Cooking Matters.
2 large, ripe mangoes
1 small cucumber
2 medium green onions
1 medium jalapeño pepper
2 medium limes
Pinch of cayenne pepper
1 medium bell pepper
1/4 cup fresh cilantro
1. Rinse mangoes, cucumber, green onions, jalapeño, limes and bell pepper, if using. Peel the mangoes and cut the flesh away from the pit. Cut the cucumber in half lengthwise and remove seeds. If using bell pepper, cut in half lengthwise. Remove stems and seeds.
2. Dice mangoes, cucumber and bell pepper, if using. Finely chop green onions. Cut the jalapeño pepper in half lengthwise and remove the stems and seeds. Dice. Rinse and chop cilantro, if using.
3. Cut the limes in half and juice into a medium bowl. Discard seeds. Add the mangoes, cucumber, green onions, jalapeño, salt and cayenne pepper to bowl. Add bell pepper and cilantro, if using. Mix well. Cover and refrigerate at least one hour before serving.
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